2000•Unpublished venueRequires access

Study on the quality of chakka made from the partial and full replacement of buffalo skim milk by sweet cream buttermilk.

S. Karthikeyan, H. K. DESAI, K. G. Upadhyay

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Key concepts: Skimmed milk, Food science, Quality (philosophy), Chemistry, Mathematics, Physics, Quantum mechanics

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Study on the quality of chakka made from the partial and full replacement of buffalo skim milk by sweet cream buttermilk. — Research Paper | ScholarLens